Nicci Gurr shares a selection of favourite festive recipes fresh from the Home Gurr’own kitchen that she and her team have served for guests at various events they have catered for throughout Kent. “I have chosen these recipes as they also make great starters, and Christmas staples,” Nicci says when WT visits her Cranbrook smallholding. Simple, seasonal and absolutely packed with flavour, the following dishes are bound to please this December.

Preheat oven to 180°C, gas mark 4.

Dice the figs into small squares, discarding the woody top. Grate the goat’s cheese if you can, or mash with a fork until spreadable. Combine with the figs.

Lay the sheets of filo on a large board and cut into 4 rectangles, each about 10x15cm. Brush each filo rectangle with melted butter.

Place a tablespoon of the fig and goat’s cheese mixture and spread it along the width of the pastry. Fold in at the sides and roll it up quite tightly to give a neat rolled parcel.

Place on a baking tray lined with non-stick baking parchment. Brush the tops of the filo fingers with a little melted butter and sprinkle the nigella seeds over.

Bake on the middle shelf of the oven for 20 minutes, until golden and crisp.

Take a slice of the Parma ham and cut length ways into 4 stripes.

When the finger roll is cool enough wrap one end with the Parma ham strip. I like to cut again in half and have some with Parma ham, and some without for our non-meat eaters.

words:Nicci Gurr

pictures: David Merewether

styling: Lucy Fleming

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